cannonfodder wrote:The best machine on the market is the one in your kitchen, be it an old e61 box or Speedster.

Jim, stop by the house one day and you can pull all the shots you can stand on the A3 and dine of venison loin.

(homer sounds) ... Venison loin in espresso sauce.

Don't know about the espresso sauce, but an overnight marinade in some red wine, a quick sear to medium rare over a hardwood charcoal grill served on a bed of brown rice, some cubed skillet cooked red potatoes cooked in a little duck fat and steamed asparagus with hollandaise sauce sounds darn good. Boy I love being a hunter. Works good with hickory smoked salmon that dad caught as well. Been working on my sushi skills but sushi grade yellow fin is pretty much impossible to find in Ohio.

But back to the espresso machine, only you can decide what the best option for you is. Look at the specs, inspect your unique situation and decide what will work best for you.

cannonfodder wrote: potatoes cooked in a little duck fat

Wow, the last place on earth to get real french fries.

This morning Teme seems to have managed to get his GS3 working - and the temp control adjustment from the front panel dialed in. Hmmmm. I like that idea... We shall see where it goes.

As for cooking, yes, well, I do that too. Less time with 17 units of classes this semester, but I still make something big a couple of times a week.

I convection roasted a turkey yesterday (I cheated and used the oven's automatic temp probe feature), that came out perfectly. Tender, moist - tasty.

Sadly, all our turkeys come from the store, unlike Cannonfodder's!

I was making my 5:45 drink before my first class this morning and was thinking just how grateful I am for Anita, even with the things about her I'd like to improve. If I could never upgrade - it wouldn't kill me, I still made a perfect drink this morning that was quite tasty. Nothing I ever really could do on my old Saeco.

Still, Jim's machine sure wins the award for coolest looking!

Ann